Maple Mustard Pulled Pork Burgers
Maple mustard pulled pork burgers
Yesterday was “D” day, kitchen demolition day. They say the kitchen renovation will take 6 weeks but I’ll wait and see. Builders are notoriously optimistic.
We’ve set up a camp kitchen in my “studio,” an electric grill, a single portable induction hob, a microwave and a fold up table for food prep. We’ll eat outside undercover while the weather holds up, but if turns cold, we’ll be compelled to become couch potatoes.
Shopping for ingredients for meals while our home is in disarray, I realised how much I relied on my oven and how frequently I had three pots cooking on the stovetop at the same time. I like variety, I like to have control of what I eat but I’m also up for a challenge. There’s no way I’m resorting to take-away meals or just serving plain grilled meat and salad for the next six weeks.
While I packed away the contents of the kitchen cupboards, setting aside the essentials, a piece of pork shoulder slowly braised in the soon to be abandoned oven, the beginnings of pulled pork burgers.
I intentionally kept the pork braise plain, stock from the freezer, white wine and a few simple aromatics. After chilling the meat overnight in the braising liquor, I shredded the pork with two forks, then reheated it in a hot pan adding a flavour kick as it caramelized, a dollop of Gretchen’s mustard, a glug of beer, another of maple syrup, and loads of freshly cracked black pepper.
Piled into a sourdough spelt bun spread with extra mustard and topped with a generous serve of apple kohlrabi coleslaw, our pulled pork burgers were much, much better than local any burger bar could deliver.
Maple Mustard Pulled Pork – makes 8 burgers
to prepare the pork:
1 kg piece of pork shoulder
250 mls dry white wine
750mls chicken stock
2 sprigs of sage, 12 leaves
6 allspice berries
1 teaspoon black peppercorns
Preheat the oven to 160C
In a deep ovenproof casserole dish, heat the stock, wine and aromatics.
Add the pork and return the stock to the boil.
Transfer the casserole to the oven and cook until every tender, 2 1/2 – 3 hours.
Chill the pork overnight in the stock.
Just before serving, shred the pork using two forks.
to finish the pork:
1 heaped tablespoon mustard, preferably something with bite
4 tablespoons maple syrup
150 mls beer
very generous grinding of black pepper
sea salt to taste
Blend the beer, maple syrup and mustard.
Heat a large non stick or well seasoned cast iron pan until very hot.
With the pan over a high heat, add half the pork then when it begins to sizzle add half the beer mixture.
Simmer over a high heat stirring constantly until all the liquid is evaporated and the pork is heated through and nicely caramelized. Remove the pork from the pan and keep warm.
Repeat the above with the remaining pork and sauce.
Serve in fresh hamburger buns spread with extra mustard and topped with lemony slaw.
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38 comments on “Maple Mustard Pulled Pork Burgers”
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Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Wow, as a southern girl, I’ve made many a pulled pork, but never with white wine. Sounds amazing. Thanks for sharing!
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Welcome to PPTR, I hope you enjoy the recipes I share.
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Six weeks without an oven will be almost too much to bare. My oven broke down last month and a week waiting for the repair was driving me crazy.
Fingers crossed for your builders being speedy and efficient.
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This is a bit of a silly question but I honestly do not know, is maple syrup imported or do you grow your own there? I had supposed your climate to be wrong for the trees.
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I am looking forward to seeing and reading about your remodel. I agree 6 weeks is optimistic. However it would be wonderful and even perhaps possible if all the supplies are on hand at the start. The pork burgers look delicious, pulled pork is a big favorite here and I bet your second step would add tons of flavor.
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I can’t wait to see what ingenious things you come up with in the coming weeks!
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The pressure is on…..
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I can’t imagine you ever resorting to take aways Sandra! Look forward to seeing your new kitchen – don’t be feeding the builders any of these pulled pork burgers or they might never finish the job.
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No chance at all, I want, them done and outta here, pronto. We have excellent fish and chips close by, so we do resort to take away, sometimes
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Am looking forward to photos of the completed job! That burger looks and sounds fantastic. The eldest lad has ordered the odd pulled pork burger or two when we are dining out and he is a huge fan. I am yet to make it at home but now that winter is upon us, it’s on the slow cooker ‘List.’ Curry is a great use of that one pot.
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It’s so simple Cheery, pulled pork is a regular here. Can’t wait for my new kitchen, so exciting!
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How wonderful!!! Perfect for fall!
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Thanks, although we seem to be having a never ending summer…
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Oh exciting – agree with you 6 weeks seems optimistic – but maybe they are really really efficient? I love pulled pork and your sandwiches look yummy amazed you can make this even without a kitchen hmmmm ym
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So excited for you Sandra that the builders have commenced and your new kitchen is on it’s way. Hope it all goes smoothly.
Gorgeous looking burgers and love the sound of the maple, beer and mustard being added as it caramelised… hard not to salivate over the keyboard as I type that! 😉
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Thanks Margot, glad you like the sound of the pulled pork, it was very tasty. The lamb in Qld is not much chop, pun intended, so I’m looking for some different ways to prepare other meats. The progress in the kitchen is amazing, very happy so far…
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Well, you are doing it at the right time of the year! And introducing us to a lovely recipe!! Oh, I am not at war with a grill and a salad – nought wrong if there is a marinade or rub around 🙂 ! Living alone oft the most practical and can be a short-run fun!! But mustard and maple syrup together should taste more than moreish!!!!
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Maple syrup and mustard are excellent together, Now you’ve inspired me to try it as a marinade
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This looks like one killer sandwich. Congrats on getting your kitchen remodeled, that’s always something I’ve dreamed about 😉
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Dreams DO come true….
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That pulled pork looks devine. I have never done it, so maybe this weekend may be the perfect time. I hope the builder’s optimism is well founded, and that they breeze through the renos.
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Thanks Ann, me too…
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I am in the middle of making it. First I had to make some decent stock, now I am off to the shops for a few missing ingredients. [How could I not have any wine!] Then I will let it slowly cook.
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Let me know your verdict Anne, enjoy….
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I didn’t do the second stage, with the maple syrup and beer. We ate it with red cabbage coleslaw, and I really enjoyed it. I am not sure that the Fella is a big fan 😦 I was surprised at what a cheap cut of meat it was.
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Glad you enjoyed it. The second step is where all the flavour is added
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Ooops trigger finger, I just wanted to add that I think it works out about the same price as mince….
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I don’t see an email address for you Sandra, so will post my call for ‘help’ in hopes you will see it this morning. I’m confused about the starter and what to do next. Can’t believe it with all the supportive info you sent me, but I am! I’ve set aside 160g of the active starter to go in the fridge. Do I feed it now or in a week’s time? With the remaining starter do I measure out 270g for the bread making? Do I add still more flour and water at this stage, then let it sit for 2 hours? The starter is very liquidy, is that normal? My sd starters in the past were not so liquid. My email is ardysz@me.com thank you!
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This looks incredibly delicious. I’ll have to try making this soon. We live in the South where pulled pork and BBQ is king. Our region is even known for using a mustard based sauce so this is perfect, and of course I have a jar of homemade mustard in the fridge at all times.
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They sure would be better, Sandra, 1,000 times better. Good luck with the renos.
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Thanks Glends, I’m really looking forward to having a decent cooker
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Good luck with the reno Sandra! I actually found I quite enjoyed the forced simplicity of cooking with such a limited range of appliances when we had no kitchen…also, you can make sourdough in a bread maker if you have one of those 🙂
And the pork burgers sound fabulous – I imagine it would be worth doubling and freezing the rest of the meat too…
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No breadmaker but a daughter no too far away whose oven I can use if necessary. I always enjoyed the simplicity of camp cooking too so I think I’ll manage. Hopefully the reno continues along smoothly
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Good luck with the reno! Hope it doesn’t take forever. Your one burner cooking will make for interesting reading.
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Thanks, fingers crossed. They are moving apace. Not sure there’ll be too much to share. One pot curry tonight
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Sounds delicious. I went to the butcher looking for a piece of pork to make pulled pork today and they only had stuffing flavored rolled roasts. I was so annoyed. Had to order one because I want it ‘plain’. Grrr. Our kitchen Reno was much as you described, used the studio, ate outside and managed to hardly have any take away meals. Good luck. I’ve rehydrated my spelt starter today! Am somewhat trepedatious.
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Don’t get too hung up with times and ingredient quantities Ardys. If you get the starter jumping it will do it’s job. I always prove the dough overnight in the fridge. It works beautifully and the bread is much more digestible with a longer fermentation. Don’t hesitate to ask me if you have questions. I get so annoyed with butcher additives, lucky for me I’ve found a good one who doesn’t interfere too much with his products
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Thanks Sandra. The starter was very slow to get going this morning but has hopped to it this afternoon 😊 My butcher didn’t used to do all the additives, this is a new wrinkle
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